This sweet, tiny little treat packs a big punch…starting with a whole Oreo cookie on the bottom, moist chocolate cake in the middle, rich and creamy dark chocolate buttercream frosting, and a generous handful of smashed Oreos on top. The perfect cupcake for the closet chocoholic… and those of us that admit our obsession openly and embrace it. With crumbs on our faces.

Faux Gourmet Tip: If the frosting appears too thick, add a small amount of milk until it appears light and fluffy. To avoid the garnish getting mushy (and losing all that crunchy texture!) serve the cupcakes within 3-4 hours of garnishing.

INGREDIENTS(for the cupcakes)

1 box prepared chocolate cake mix (eggs, oil & water as directed)

1 package prepared chocolate pudding

24 Oreo cookies (whole)

(for the frosting)

3 sticks salted butter (at room temperature)

3 1/2 cups powdered sugar

1/2 cup dark cocoa powder

1 teaspoon vanilla extract

1 tablespoon milk

(for the garnish)

12 Oreo cookies (crushed)

DIRECTIONS

Pre-heat the oven to 350º, and line two cupcake tins with cupcake liners (I always recommend foil instead of paper).

In a large bowl, prepare chocolate cake mix according to the directions on the package. Stir in chocolate pudding until just combined (be careful not to over mix).

Spoon a small amount of cupcake batter (about 1 tablespoon) into the bottom of each cupcake liner, then place one Oreo cookie in each cupcake liner.

Fill the cupcake liners with the remaining cupcake batter (to about 2/3 full). Bake 12-14 minutes until a toothpick inserted comes out clean. Set aside.

In a stand mixer, whip butter on medium speed until smooth (about 3-4 minutes). Reduce mixer to low speed, and slowly add powdered sugar, cocoa powder, milk and vanilla and mix until well combined (about 3-4 minutes). Increase mixer speed to high and whip another 3-4 minutes, until frosting is light and fluffy.

Once the cupcakes have cooled completely, fill a pastry bag with a star tip with frosting and frost the cupcake, starting at the outside edge and working your way inward. To garnish, top each cupcake with a generous pinch of smashed Oreos.

Fill a pastry bag with a star tip with frosting, or fill one end of a resealable plastic bag and snip off the corner to create an instant (and disposable!) pastry bag. Generously frost each cupcake, and garnish each cupcake with peppermint chips.

This chocolate cupcake gets a touch of crunch with toasted macadamia nuts!

DIRECTIONS1. Pre-heat oven to 350, and line two cupcake tins with cupcake liners. 2. In a medium bowl, prepare cake mix as directed.

INGREDIENTS(for the cake)

1 box chocolate cake mix (oil, eggs and water as noted on package)

(for the frosting)

3 sticks salted butter (at room temperature)

3 3/4 cups powdered sugar (sifted)

1/4 cup cocoa powder

1 teaspoon vanilla extract

(for the garnish)

2 cups of chopped macadamia nuts (toasted)

3. Fill cupcake liners halfway, bake 12-15 min until toothpick inserted comes out clean. Allow to cool completely before frosting.4. To toast macadamia nuts, line a baking sheet with aluminum foil and spread chopped macadamia nuts in a thin layer. Toast on 350 for 10 minutes, stirring once, until golden brown.5. Using a stand mixer, combine butter, powdered sugar and cocoa powder. Slowly add vanilla extract. Beat 5-6 min on medium-high speed until light and fluffy. If the frosting seems stiff, add a bit of milk and whip again. To frost, fill a pastry bag with a star tip, or fill one end of a resealable plastic bag with frosting and snip off the corner to create an instant (and disposable!) pastry bag. Generously frost each cupcake, and garnish with toasted macadamia nuts.

1 box dark chocolate cake mix (eggs, oil and water according to package)

(for the filling)

12 mini dark chocolate peanut butter cups (cut in half)

(for the frosting)

2 1/2 sticks salted butter (room temperature)

1/2 cup creamy peanut butter (not natural style!)

4 cups powdered sugar (sifted)

2 tablespoons milk (as needed to lighten frosting)

(for the garnish)

24 dark chocolate mini Reese's cups

1 cup Reese’s Pieces candies

3. Immediately after removing cupcakes from the oven, place half of a peanut butter cup in the center of each cupcake (pressing it down slightly so that the heat of the cake melts the candy). Allow to cool before frosting.4. Using a stand mixer, combine butter, peanut butter and powdered sugar. Slowly add milk (as needed), and beat 5-6 min on medium-high speed until light and fluffy. 5. Fill a pastry bag, or one end of a resealable plastic bag with frosting and snip off the corner to create an instant (and disposable!) pastry bag.6. Generously frost each cupcake, and garnish with one whole dark chocolate mini Reese's cups and Reese’s Pieces candies.

Faux Gourmet Tip: "If the peanut butter frosting appears to stiff, add a small amount of milk until it's light and fluffy."

In a large skillet over high heat, add chicken, soy sauce, honey, ginger, paprika and sesame oil. Cook 5-6 minutes, stirring constantly, until about half done.

In a small bowl, mix 1 1/2 cups warm water with 2 tablespoons cornstarch and mix until completely dissolved, then slowly add cornstarch mixture to the skillet. Cook another 5-6 minutes until just done (chicken should no longer be pink in the center) and sauce is thickened and no longer cloudy. Set aside.

In a large pot, bring 1 quart of salted water to a rolling boil. Add rice noodles and cook according to the direction on the package. Drain and return to pot.

Serve rice noodles topped with a generous amount of chicken mixture in a pasta bowl.